Milk-flavored base material with light cheese flavor and preparation and use methods thereof

Abstract

The invention relates to a milk-flavored base material, in particular to a milk-flavored base material with a light cheese flavor and preparation and use methods thereof. The milk-flavored base material mainly comprises 100-200 parts of salt-free butter, 40-98 parts of skimmed milk powder, 14-56 parts of lipase ME, 0.2-0.9 part of protease AX, 0.5-2.0 parts of ethyl maltol and 0.5-2.0 parts of vanillin. According to the milk-flavored base material, the natural milk-flavored base material is prepared through an enzymatic method so that the light cheese flavor target product with high fragranceintensity, pure and real fragrance, soft and harmonious fragrance can be obtained, the product obtained through the two-step enzymatic method specifically has the characteristics of tenderness, smoothness, fineness, richness, purity and improvement of fragrance, the requirement of people on increasing the taste of the natural flavor of the food is met, and meanwhile, the pursuit of green nutritional and healthy food is also met. Therefore, the light cheese flavored natural milk-flavored base material with a large application range is obtained, is used in baked foods, cold drinks and other foods to enhance the light cheese flavor in the foods, and a stable basis is provided for the development of the technology.

Description

technical field [0001] The invention relates to a milk flavor base material, in particular to a light cheese flavor milk flavor base material and its preparation and use method. Background technique [0002] With the development of society, people's living standards are constantly improving, and people's requirements for green health are getting higher and higher, and people's requirements for diet are also becoming more rigorous and refined; dairy products are playing an increasingly important role in people's daily dietary life. The more important role is that it is recognized as a food with high nutritional value and is also very delicious; however, dairy products are not easy to preserve, and are prone to produce bad flavor substances under the influence of light, heat, oxygen and microorganisms, and their own flavor is also Weaker, even almost tasteless without processing; from this point of view, natural milk flavor occupies an indispensable position in the development...

AI Technical Summary

Problems solved by technology

The taste of the prepared milk-flavored base material is impure and miscellaneous, which is quite different from the natural milky flavor. Therefore, it is impossible to obtain a stable and natural milk-flavored base material that caters to the taste of the public and is nutritious and healthy, nor can it pass the pure milky-flavored base material. Materials used in related food preparation

In addition, it is difficult to achieve the effect of high purity and good safety for chemically synthesized milk flavor base materials, and the process of chemical preparation will cause environmental pollution, so it is not in line with the public's pursuit of healthy, natural or sustainable development concepts

Images